The pumpkin pictured below, Is that not the purtiest, most perfect pumpkin you’ve ever laid your eyes on?! Now I’m not normally one to brag, but I growed that big beauty up there and man, I am proud! It’s my first successful squash, my garden’s inaugural gourd. The primary pumpkin! And apparently when I get excited, I alliterate!

I was so enamored of this precious pumpkin. I knew I had to do it justice, to create something really special. Lucky for me, a pumpkin goes a long way! I spent the whole weekend carving, chopping, blending, juicing, and otherwise altering the darling orb into all manner of delightful delicacies. But first things first, the prep work:

The heavy melon was washed and halved, the innards removed. The seeds were cleaned and set aside for roasty toasty. From there, it’s a blank canvas . . .

Instructions:
1. Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth.
2. Press it into a pie pan that’s been greased with coconut oil. (see above) There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid.
3. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.

Recipe Number Two: The Best Damn Pumpkin Breakfast Smoothie

Juice your pumpkin (rind and all!) I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)

Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.

Remove the crust from the freezer and gently pry it loose from the pan. (this is not necessary, but I think it makes a prettier presentation) Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.

Enjoy! Seriously guys, this pie is SO GOOD. Even Damian, a raw skeptic, was totally sold. He couldn’t believe it was raw. It tastes *just like* ‘real’ pumpkin pie!

Remember how I told you to save the juicer pulp? (and this goes for all your juicer pulp, always) It’s a super fibrous, flavorful ingredient that can act as a base for endless dishes, like crackers, muffins, and sauces. Me? I made mine into a smooth and spicy potato pumpkin soup. Sorry, no recipe for this one, I was cooking-by-taste and just for fun. It sure was scrumptious though. And purty:

With half a pumpkin remaining and my head still spinning with inspiration, I cleaned up the kitchen, made my necessary preparations, and hit the sack to dream sweet dreams of orange-fleshed feasts. In the morning I woke with renewed excitement. It was pumpkin-for-breakfast time! And to a girl like me breakfast usually means one thing: smoothie!

For the Raw Pumpkin Breakfast Smoothie

1/3 cup rolled oats, soaked overnight in 2/3 cup acidic liquid (I used water kefir, you could use lemon juice in water)

Instructions For Pumpkin Smoothie:
1. Place all ingredients in a food processor or blender and blend blend blend until very smooth. Makes 2 ‘drinks’ or 1 ‘meal’.

I may or may not have followed this up with pie . . .

Four days later and I’m *still* working my way through this first pumpkin! Tonights dinner is Indian-inspired pumpkin curry. I can’t wait! I can’t get enough! And what about you guys? What are your favorite ways to use autumn’s glorious orange globe?